Pepita Cilantro And Gouda Pesto Recipes

CILANTRO-PEPITA PESTO

Cilantro-Pepita Pesto image

This flavorful recipe is one of the ways I came up with to use all the cilantro in my garden. Serve it with pasta, tortilla chips for dipping or in any dish that needs perking up. -Ami Okasinski, Memphis, Tennessee

Provided by Taste of Home

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 9

Ingredients

1 package (6 ounces) fresh baby spinach
2 cups fresh cilantro leaves
1/3 cup grated Romano cheese
1/3 cup salted pumpkin seeds or pepitas, toasted
3 to 4 garlic cloves, peeled
2 tablespoons lime juice
1 tablespoon lemon juice
1/8 teaspoon salt
3 tablespoons olive oil

Steps:

Place the first five ingredients in a food processor; cover and pulse just until chopped. Add the lime and lemon juices and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 82 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PEPITA & CILANTRO PESTO

Pepita & Cilantro Pesto image

Cilantro and pepitas make an interesting alternative to basil and pine nuts in a simple pesto. Stir this cilantro pesto into a grain bowl or serve with chicken or fish.

Provided by Adam Dolge

Categories Healthy Lime Recipes

Time 5m

Number Of Ingredients 8

Ingredients

2 ½ cups packed fresh cilantro leaves (from 3 bunches)
¾ cup packed fresh parsley leaves
⅓ cup shredded Manchego cheese (about 1 1/2 ounces)
2 tablespoons unsalted roasted pepitas
2 tablespoons lime juice
½ teaspoon finely chopped garlic
¼ teaspoon kosher salt
5 tablespoons canola oil

Steps:

Combine cilantro, parsley, Manchego, pepitas, lime juice, garlic and salt in a food processor. Pulse until very finely chopped. With the motor running, slowly add oil in a steady stream; process until smooth, about 20 seconds. Scrape down the sides, if necessary, and process once more until smooth.

Nutrition Facts : Calories 103.3 calories, Carbohydrate 1.5 g, Cholesterol 3.8 mg, Fat 10.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 92.3 mg, Sugar 0.2 g

ROMANESCO WITH PEPITA PESTO

Romanesco with Pepita Pesto image

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss the florets from 1 head Romanesco with olive oil, salt, ground cumin and pepper. Roast on a preheated baking sheet at 450 degrees F until browned, about 25 minutes. Pulse 2 cups cilantro, 3 tablespoons unsalted roasted pepitas, the zest and juice of 1/2 lime, 1 small garlic clove and 1 tablespoon water in a food processor. Pulse in 1/4 cup olive oil; season with salt. Spoon on top of the Romanesco; top with more pepitas.

RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS

Ravioli Salad with Cilantro Pesto, Olives, and Pepitas image

This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.

Provided by Martha Stewart

Categories Salad Recipes

Time 20m

Number Of Ingredients 10

Ingredients

1 cup lightly packed fresh cilantro
1/2 ounce Parmesan, grated (1/3 cup)
3 garlic cloves, peeled
2 tablespoons fresh lemon juice, plus more for seasoning
1/3 cup hulled pumpkin seeds (pepitas), toasted
2/3 cup extra-virgin olive oil
Fine salt
1 pound fresh or frozen cheese ravioli
1/2 cup oil-cured pitted black olives or Kalamata olives, chopped
Fresh thyme leaves or thyme flowers (optional), for serving

Steps:

Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)

Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g

PEPITA PESTO

Pepita Pesto image

A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.

Provided by Becky

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup fresh parsley
⅓ cup pepitas
1 (2/3 ounce) package fresh basil
1 tablespoon lemon juice
1 tablespoon water
¼ teaspoon garlic salt
¼ cup extra-virgin olive oil

Steps:

Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g

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